Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.

This easy one pot dish of corn methi pulao is a winner for lunch box or for a quick and easy meal. The sweetness of corn compliments the flavor of the slightly bitter fenugreek leaves (methi). Here is how to do it.

Wash and soak the rice in water for 20 minutes. You may use Basmati rice or Seeraga Samba rice (Zeera Rice). I love the flavour of the short grained south indian seeraga samba rice for this recipe.

Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic. If you do not have butter, you may use ghee or even oil. Also add salt along with the onions. Adding salt helps the onion sweat faster and it will brown in no time.

Saute till the onions are brown. Add in the chopped fenugreek leaves (methi).

Also add in the sweet corn. I have used frozen and thawed sweet corn for this recipe. Saute for a couple of minutes.

Add in the boiled hot water and a veggie seasoning cube. The cube is optional but it adds a nice depth to the rice. You may buy the cube here. I have used 1 cup of rice and 2 cups of water for this recipe.

Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.

Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes. The rice will nicely swell during this period.

Serve the rice just as is. If you are feeling fancy, you can serve it with vegetable kurma.

Corn Methi Pulao, Methi Makai Pulao Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for Corn Methi Pulao made with sweet corn and fenugreek leaves. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: North Indian

Serves: 3 servings

Ingredients

• 3 tablespoon butter
• ¼ teaspoon cumin seeds
• 2 cardamom
• 2 cloves
• 1 inch piece cinnamon
• 1 big red onions, finely chopped
• 4 green chillies, finely chopped
• ½ inch piece ginger, finely chopped
• 5 cloves garlic, finely chopped
• 1½ teaspoon salt
• 2 cups methi leaves, chopped
• 1½ cup sweet corn
• 2 cups hot water
• 1 veggie stock cube (optional)
• 1 cup Basmati rice or seeraga samba rice

Instructions

1. Heat butter in a pan and add in cumin seeds, cardamom, cloves and cinnamon. Add in the finely chopped onions, green chillies, ginger and garlic.
2. Saute till the onions are brown. Add in the chopped fenugreek leaves (methi). Also add in the sweet corn. Saute for a couple of minutes.
3. Add in the boiled hot water and a veggie seasoning cube
4. Once the water is boiling, add in the soaked and drained rice. Cover with a lid and cook on medium flame for about 6-7 minutes. Mix the rice once after 3-4 minutes.
5. Once all the water has been absorbed, reduce the flame to low and let it cook for another two minutes. Switch off the flame and let it rest for 15 minutes.
6. Serve hot!

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Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Fresh shredded coconut is always recommended for making chutney. Refer to this easy method for shredding and storing fresh coconut.

For grinding the chutney
Coconut chutney is ground raw with other ingredients to which a tempering / tadka is added. Its one of the simplest and the quickest chutney one can make in no time. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary. If you want a spicy chutney, add more green chillies to your taste while grinding the chutney.

For the tadka / tempering
Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.

Now add a pinch of asafoetida powder.

I like the brand of SSP asafoetida. Its very aromatic. Do try it for your chutney and sambar.

Add the tempering to the chutney.

Serve hot with idli or dosa.
Here is the list of idli-dosa recipes on Kannamma Cooks.

Coconut Chutney Recipe, How to make white coconut chutney

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

For the Chutney

• ⅓ cup fresh shredded coconut
• 2 tablespoon fried gram dal (pottu kadalai)
• 1 -2 green chillies
• ¼ teaspoon salt
• ½ teaspoon tamarind
• one small clove of raw garlic

For the tadka

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon urad dal
• a pinch of asafoetida powder

Instructions

1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
3. Now add a pinch of asafoetida powder.
4. Add the tempering to the chutney.

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The post Coconut Chutney Recipe, How to make white coconut chutney appeared first on Kannamma Cooks.

My husband and I landed in USA after marriage on a cold March evening. We were super tired and hungry. We reached Homestead suites and my husband informed me that it would be our home for another couple of weeks till we got an apartment. I never knew what a studio was until then. We took a shower and headed out to eat. There wasn’t any restaurant nearby and we did not have a car yet. We landed at Ralphs departmental store after some walking. I was in awe with the kind of things one could find in an American super market. It was big, oh! so big!!! with never ending aisles. We got a lot of snacks and fruits and my very first Famous Amos chocolate chip cookies. I had never tasted chocolate chip cookies until then. The most chocolaty thing that you can get those days in India was the Bourbon chocolate biscuits or a spoonful of bournvita or Maltova that you can sneak from the kitchen shelf. I instantly became a fan of these crisp cookies. My son is even a bigger fan of famous amos cookies. We tried baking these home-made crispy chocolate chip cookies and it was a lot of fun. Lot of nostalgia thinking of December as it can be the best time in USA.

Here is how we did our crispy chocolate chip cookies. Traditionally chocolate chip cookies uses white sugar as well as brown sugar. For this recipe, I have just used plain white sugar as brown sugar will make the cookie a little chewy.

Make sure all the ingredients are at room temperature. You will need a stand mixer or a hand mixer to do this recipe. I recommend the Kitchen-Aid Hand blender if you are buying new.

Cream the butter (unsalted) and sugar for 3-4 minutes until fluffy. We will need fine granulated sugar for this recipe. I have used just plain sugar for this recipe.

Add in the egg and vanilla and beat for another two minutes.

Add in the sifted all purpose flour (maida) and baking soda. Beat till the flour is well combined.

Add in the chocolate chips and mix well.
Note: At this stage the cookie dough can be refrigerated for upto two days and baked whenever necessary. The flavor in fact improves when the dough is rested. Most of the professional bakeries rest their dough over nite before baking. Resting the dough develops the flavor and gives the flour time to absorb the moisture and swell. Also the cookies when baked doesn’t spread too much.
If you do not have time, rest for at-least 30 minutes and proceed with the recipe.

Preheat the oven for 10 minutes to 200 degrees Celsius or 400 degrees Fahrenheit.
Using an ice cream scoop, portion out the cookie on a silpat / parchment lined baking sheet. Using your fingers, slightly flatten the cookie dough. Unlike other dough, this dough does not spread too much while baking.

Bake for 12-15 minutes until the top has slightly browned. It will still be a little soft to the touch and will harden as it cools. If the cookie has become slightly brown on the top and the edges, its an indication that the cookie is done. Remove and set aside to cool on a plate. Once the cookies are cool, store in an airtight container for upto a week. It does not last for more than a couple of days at my place.

Crispy and crunchy chocolate chip cookies are ready!

Crispy Chocolate Chip Cookies

 

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Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Copy Cat Famous Amos Chocolate Chip Cookie Recipe. The cookies are crispy and crunchy and easy to make at home. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: snack

Cuisine: American

Serves: 30 cookies

Ingredients

• 200 grams unsalted butter
• 150 grams fine granulated sugar
• 1 egg
• 1 teaspoon real vanilla extract
• 325 grams all purpose flour ( Maida)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 150 grams chocolate chip cookies

Instructions

1. Cream the butter (unsalted) and sugar for 3-4 minutes until fluffy.
2. Add in the egg and vanilla and beat for another two minutes.
3. Add in the sifted all purpose flour (maida) and baking soda. Beat till the flour is well combined.
4. Add in the chocolate chips and mix well.
5. Preheat the oven for 10 minutes to 200 degrees Celsius or 400 degrees Fahrenheit.
6. Using an ice cream scoop, portion out the cookie on a silpat / parchment lined baking sheet. Using your fingers, slightly flatten the cookie dough.
7. Bake for 12-15 minutes until the top has slightly browned. It will still be a little soft and will harden as it cools.
8. Once the cookies are cool, store in an airtight container for upto a week.

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Recipe for Fresh Green Karamani Kurma, Pachai Karamani Kurma. Perfect as a side dish for Chapati. Recipe with step by step pictures.

We had a good harvest of fresh Black-eyed pea at the farm. Black-eyed pea is also called as cowpea, lobia, alsande kalu and karamani.

Here is how to do karamani kurma. This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.

Shell the fresh Karamani and set aside.

Now we will layer everything in a cooker. Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.

Followed by chopped tomatoes and black-eyed-pea.

Now, we will grind all the ingredients listed under “masala” to a fine paste.
Take a mixie jar and add in the khuskhus, cashew, coconut, ginger, garlic, salt, coriander powder, chilli powder, turmeric powder and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste. Spread it on top off the pea.

Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.

Add in half a cup of hot water to the kurma and mix well.

Serve the Kurma with Chapati.

Fresh Green Karamani Kurma, Pachai Karamani Black-eyed pea Kurma - OPOS Recipe

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Recipe for Fresh Green Karamani Kurma, Pachai Karamani Kurma. Perfect as a side dish for Chapati. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala Paste

• ¼ cup fresh shredded coconut
• 1 tablespoon Khus Khus - white poppy seeds
• 6 Cahew-nut
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ½ inch piece ginger
• ¼ cup water to grind

Other Ingredients

• 1 teaspoon coconut oil
• 2 onion, finely chopped (1 cup)
• 2 tomatoes, chopped (1 cup)
• 1 cup fresh black-eyed pea
• ½ cup hot water

Instructions

1. Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.
2. Top it wil finely chopped tomatoes and black-eyed pea.
3. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the pea.
4. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
5. Add in half a cup of hot water to the kurma and mix well.
6. Serve the Kurma with Chapati.

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.

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Recipe for Christmas fruit cake made with 100% whole wheat Atta and sweetened with Jaggery. Moist and rich Christmas Plum Cake. Recipe with step by step pictures.

If you are looking for traditional christmas cake, click here.

I made this version of guilt free Christmas plum cake this year. It is made with 100% whole wheat and I used jaggery for sweetening the cake. I have not used alcohol for soaking the fruits. Its an easy recipe and can be put together in no time. Here is how to do it.

This fruit cake has black grapes (dark raisins), golden raisins (called as Kishmish locally), currants and dried apricots. The fruits you use are more of a personal choice. Use whatever you like. Clean the dry fruits and get rid of any stems. The trick with fruit cakes is to chop the dried fruits. Take time to chop the apricots and rough chop the raisins and black grapes. I cut the grapes in half. Yes its time consuming work but its rewarding. I find that the fruits absorb more flavor of the spices if chopped and the end cake is even more tastier.

Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt.

Once its melted, strain the jaggery water. Jaggery usually contains fine sand and straining will get rid of them. Heat the strained jaggery back on the pan and add in the dry fruits.

Add in the spice powders. I have used simple spices like cinnamon, cardamom and dry ginger. I love the flavour of dry ginger in a fruit cake. It smells so much like Christmas. Also add in the salt.

Add in the oil. I have used extra virgin olive oil for the cake. Vegetable / Sunflower oil also works perfectly fine. Let the mixture simmer for five minutes. Remove from heat and cool to room temperature. Its important that the mixture is completely cool before proceeding. If you mix flour in hot liquid, you will end up with gum. Nah! So be patient and wait for the mixture to cool. It might take one hour to cool.
Preheat the oven to 325 F / 160 C.
Whisk the eggs in a cup. Add it to the cooled fruit mixture.

Mix well.

Measure and add the whole wheat flour ( I have used Indian whole wheat atta flour). Add in the baking soda. Whisk well to combine.

Add in the fruit mixture to the flour and mix well with a wooden spatula.

Mix well until combined.

Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than 3/4th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour.

After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.

Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.

Its not Christmas without Plum Cake.

Whole Wheat Plum Cake, Christmas Plum cake made with Atta

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Recipe for Christmas fruit cake made with 100% whole wheat Atta and sweetened with Jaggery. Moist and rich Christmas Plum Cake. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: Western

Serves: 6 inch cake

Ingredients

• 250 grams dry fruits of your choice
• 200 grams jaggery
• 1¼ cup water
• ½ teaspoon cinnamon powder
• ½ teaspoon cardamom powder
• 1 teaspoon dry ginger powder
• ½ teaspoon salt
• 30 grams extra virgin olive oil
• 2 eggs
• 225 grams whole wheat atta
• 1 teaspoon baking soda

Instructions

1. Chop the dry fruits and set aside.
2. Take a pan and add in the water and the jaggery. Simmer and let all the jaggery melt. Once its melted, strain the jaggery water. Heat the strained jaggery back on the pan and add in the dry fruits. Add in the spice powders, salt and oil. Let the mixture simmer for 5 minutes.
3. Remove from heat and allow the mixture to completely cool.
4. Once cool, whisk the eggs and add it to the fruit mixture. Mix well to combine.
5. Mix the flour and baking soda in a bowl. Add in the fruit mixture to the flour and mix well with a wooden spatula.
6. Grease and flour a 6 x 3 inch round cake pan. Line the pan with parchment paper. Transfer the cake batter to the pan. Make sure that the batter is not more than ¾th of the height of the pan. I had a little batter left and I poured it in a 3 inch cake pan. Bake for 45 minutes to 1 hour in a preheated oven set to 325 F / 160 C.
7. After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again.
8. Remove the cake from the oven and let it cool in the pan until room temperature. Run a knife on the sides of the cake pan to release the cake sticking to the sides. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day..

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Recipe for Radish Dosai, Mullangi Dosai made with ground radish and spices mixed with traditional dosa batter. Recipe for mullangi dosai with step by step pictures.

We had another bumper crop of radish at the farm and apart from making the usual radish thogayal and radish chapati, I wanted to try something different. I ended up making radish dosai and this is going to stay in my repertoire for a long time as its a winner at home and got approved by the son and dad duo. Radish is a low-calorie fibre rich vegetable with only 18 calories per 100 grams. But 100 grams of the vegetable provides around 27% of Vitamin C requirements. So lets get the weekly dose of radish with this easy radish dosa. Here is our helper at the farm Vijay with our bumper crop. (P.S – He has a brother and his name is Ajith Thala and Thalapathy rock the farm.

Here is how to do Radish Dosai.
The batter
Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside.
Take a mixie jar and add in the steamed / cooked radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside. I have used about 3-4 medium sized radishes today for this recipe. If the Radish is big, use just two.
Note: Do NOT use any water while grinding the radish mixture.

Add the ground mixture to the regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. I have not added any additional salt. The salt in the idli-dosa batter will suffice. Mix well and set aside for 10 minutes.
Note: Store bought idli-dosa batter works fine too.
Making Dosas
Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.

Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.

Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice. Here are chutney recipes from Kannamma Cooks.
Chutney Recipes for Idli-Dosa.

Cast Iron Dosa Griddle
If there is one dosa pan that is really worth it, then its gotta be the Lodge cast iron Dosa Griddle.
Click here to buy! Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch
I love it very much and have had it for more than a decade now. Its a cast iron skillet and cast iron dosa pan is the only way to go. The dosa pan you see in the picture is a Lodge Iron Dosa Pan. I highly recommend it.
UPDATE: Recently, Indian made high quality pre-seasoned cast iron pan has been introduced in the market and I am super happy to say that the manufacturer is none other than my school buddy Santosh Leelakrishnan. The cast iron tawa is proudly made in India and very reasonably priced.
Please check it out!  Rock Tawa Cast Iron Pan- Made in India
If you have old cast iron dosa pans at home, you can season them and bring life to those pans back. You can see how to season a dosa pan properly HERE.

Radish Dosai, Mullangi Dosai Recipe

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for Radish Dosai, Mullangi Dosai made with ground radish and spices mixed with traditional dosa batter. Recipe for mullangi dosai with step by step pictures.

Author: Kannamma - Suguna Vinodh

Serves: 12-13 dosas

Ingredients

• 200 grams Radish (around 3 medium size radish)
• ½ of a small onion, roughly chopped (about ⅓ cup)
• ½ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon black pepper
• ¼ teaspoon asafoetida
• 4 sprigs coriander leaves, finely chopped
• 500ml idli dosa batter
• Oil for making dosas

Instructions

1. Wash, Clean and Peel the Radishes. Steam the radish for 10 minutes in a steamer and set aside.
2. Take a mixie jar and add in the steamed radish along with onions, cumin seeds, fennel seeds, black pepper and asafoetida. Grind to a paste. Set aside.
3. Add it to regular idli-dosa batter. Here is the recipe for idli-dosa batter. Add in the chopped coriander leaves. Mix well and set aside for 10 minutes.
4. Heat the dosa griddle until medium hot. Add ½ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa.
5. Wait for the dosa to get the brown spots here and there. Cook until underside of the radish dosa is golden brown.
6. Loosen the edges of the radish dosa with a steel spatula. Flip the radish dosa. Cook for 30 seconds more. Remove the radish dosa from the griddle and repeat with remaining batter.
7. Serve hot with chutney of your choice.

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Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

We have been conditioned by corporates to think that milk = calcium. In reality, there are a lot of plant foods and grains that are so rich in calcium. 100 grams of milk contains 125mg calcium while 100 grams of horse-gram has 287mg of calcium. Horse-gram is also rich in iron and phosphorus. Horsegram is a staple in our home and we consume it atleat once a week. Here is a quick chutney you can make for idli and dosa.

Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take half a cup of lentils and spread it on a plate and slowly remove the stones and sand. Set aside.
For the chutney
Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentils start to crackle here and there. We say that the lentils are well roasted if you hear them making “sattu-buttu” sound. Once the lentils are roasted, set aside on a plate to cool.

Also, dry roast the red chillies until fragrant. Take a mixie and add in the roasted horsegram, dry red chillies, fresh shredded coconut, tamarind and a small piece of jaggery. Add in the salt and asafoetida. Add in half a cup of water.

Grind the contents of the mixie to a smooth paste.
For tempering the chutney:
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.

Add the tempering to the chutney and serve with idli or dosa.
Here are the recipes for idli and dosa from Kannamma Cooks.

Kollu paruppu chutney, Horsegram chutney recipe

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 1 cup

Ingredients

For the chutney

• ¼ cup horsegram
• 2-3 dry red chillies
• ½ teaspoon salt
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ⅓ cup fresh shredded coconut
• ½ cup water to grind
• a pinch of asafoetida (hing)

For tempering the chutney

• 1 teaspoon gingely oil (Indian sesame oil)
• ¼ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 sprig curry leaves

Instructions

For the chutney

1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
2. Also, dry roast the red chillies until fragrant.
3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
4. Add water and grind to a smooth paste.

For tempering the chutney

1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
2. Add the tempering to the chutney and serve with idli or dosa.

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Mushroom Salna – Recipe for home-style Mushroom Salna. Perfect side dish for parotta or chapati. Madurai style Mushroom Salna. Recipe with step by step pictures.

This recipe again is from our friend Karthi’s mom Manju Auntie. We all call her “karti amma” or karti’s mom. Manju auntie cooks some of the most flavorful homestyle dishes. She is from Madurai. She cooks with so much enthusiasm and there is a feast waiting if she is in the kitchen. This recipe for mushroom salna is one of her everyday dish kind of recipe and goes so well with chapati or parotta. Do try at home.

You will need a pressure cooker for this recipe as the masalas needs to be cooked well for the flavours to really come out. It will take a long time if made in an open pan. So heads up on that. I have used a 3 liter cooker for this recipe today. 2 or 3 liter cooker is so versatile and I use it for everything everyday.

The masala paste for salna
We will need to make a masala paste for the Mushroom salna. Here is what you will need.

Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding. Do not add too much fried gram while grinding. The salna will become a paste and wont be palatable. Make sure to grind everything to a very fine paste. The khus khus (poppy seeds) will take time to grind. If you do not have access to poppy seeds in a country where you live, just omit it.
The Spices
We will be using the following spices to temper the salna. Get them ready.
Making the Salna
Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil. The aroma of curry leaves when it hits the oil is one of the fantastic smells of a South Indian kitchen.

Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.

Grind the tomatoes in a mixie and add it to the pan.

Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.

Add in the diced mushrooms and mix well to combine.

Add in the ground masala paste and two cups of water. Make sure the salna is watery as the sauce will thicken when it cooks. If the sauce is thick at the beginning, it will scorch at the bottom when it cooks.

Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.

Open the pan and garnish with coriander leaves.

Serve with chapati or parotta.

Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Recipe for home-style Mushroom Salna. Perfect side dish for parotta or chapati. Madurai style Mushroom Salna.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Tamilnadu

Serves: 5-6 servings

Ingredients

The masala paste for salna

• ⅓ cup shredded coconut
• 10 cashew-nut
• 1 tablespoon fried gram
• 1 tablespoon poppy seeds (khus khus)
• 2 green chillies
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds

For the Salna

• 2 teaspoon gingeley oil (Indian sesame oil)
• 2 bay leaves
• 1 inch piece cinnamon
• 1 cardamom
• 2 cloves
• 2 sprigs curry leaves
• 2 onion, finely chopped (around ¾ cup)
• 1 teaspoon salt
• 4 medium sized tomatoes
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• 1 pack mushrooms, diced (200 grams)
• 2 sprigs coriander leaves, chopped

Instructions

1. Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
2. Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
3. Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
4. Grind the tomatoes in a mixie and add it to the pan.
5. Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
6. Add in the diced mushrooms and mix well to combine.
7. Add in the ground masala paste and two cups of water.
8. Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.
9. Open the pan and garnish with coriander leaves.
10. Serve with chapati or parotta.

3.5.3229

The post Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati appeared first on Kannamma Cooks.

How to make Srilankan style plain tea. Ceylon black tea.
Local Srilankans make their tea with low grade tea leaves called as fannings or dust.
The gradings vary and one of the common high grade tea used is OP – Orange Pekoe or BOP – Broken Orange Pekoe (These tea leaves are expensive).
For local Srilankan tea, BOPF is used. BOPF – Broken Orange Pekoe Fannings. Fannings are also referred to as dust tea. Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold.

Srilankan tea is different from the Indian CTC tea.
Crush, tear, curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. These hard pellets produce a strong dark brew and its relatively very cheap to produce commercially. This tea is mostly consumed by adding milk and sugar. Its locally called as mamri tea. It produces a dark brew suitable for Indian style chai.

Brewing Srilankan tea with ginger (Inguru Tea)

For every cup (200 ml) of water used, we will be using a teaspoon of tea fannings (BOPF tea).
Boil filtered water in a kettle. Add in the crushed ginger (a small piece) along. Once the water is boiling, switch off the flame and add in the tea leaves. Let it brew for 30 seconds. Brewing for a long time makes the tea to go bitter.

Just strain and serve plain or with sugar or jaggery. Srilankans drink their tea plain with a small piece of Kithul Jaggery served on the side.

A note on Kithul Jaggery

When in Srilanka, you will have to get hold of this one ingredient. Kithul Jaggery – Its a jaggery produced from a variety of palm called the fishtail. The Tamilians call it as கூந்தற்பனை – Koonthal Panai. I have not come across this in Tamilnadu so far. The kithul sap drops are collected for several days, boiled on a wood fire, set in moulds and sold as kithul jaggery. The taste is woody (ever so so slightly smoky) with caramel hues and goes perfect with their tea. I am in love with Kithul Jaggery. Its not hard like our palm karupatti you get in Tamilnadu. It just melts in your mouth. The texture is so smooth like fudge. The heat of your hand just melts it.
Local Srilankans do not sweeten their tea. Instead they drink their black tea with a small piece of Kithul served on the side. The traditional way of drinking black tea in Sri Lanka is with Kithul Jaggery. This stuff is dreamy!!!! The locals feel that Kithul jaggery aids in digestion and it is used extensively in alternative medicine by the Sinhalese.

I am in love with Srilankan plain fannings tea. Its light and cozy!

The post How to make Ceylon Tea, Srilankan style Plain Tea appeared first on Kannamma Cooks.

Recipe for fresh shelled Mochai kuzhambu (piduku paruppu) made Tamil style. Spicy field bean curry recipe made with fresh shelled field beans and spices. Also popular in Karnataka and called as Hitikida Avarekalu Saaru. With step by step pictures.

Winter season means that the markets get filled with mochai (field beans) and this pidukkam paruppu (shelled field beans) curry is a home favorite. Its a little time consuming work but worth it. Mochai is a very hearty bean and this shelled mochai goes so well in this curry.

Shelling the beans
Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.

Soak the shelled beans for 3-4 hours in water. After soaking we will peel the outer shell. Pressing the beans with your thumb and index finger will get rid of the outer skin. Set aside.
Masala Paste for the mochai pidukku paruppu kuzhambu
Grind all the ingredients listed under masala paste. Grind with half a cup of water to a very fine paste. Set aside.

Heat oil in a pan and add in the fennel seeds and curry leaves. Add in the chopped onions. Saute until the onions are soft and slowly starting to brown.

Add in the chopped tomatoes and the ground masala. Fry for a minute.

Now add in the peeled mochai, peeled and cubed potatoes. Add in two cups of water.

Cover the pressure cooker and cook for 6 whistles. It will take around 10 minutes. I have used a three liter pressure cooker today for this recipe.

Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves. This goes well as a side dish with rice, roti and dosa.

4.5 from 2 reviews

mochai pidukku paruppu kuzhambu - shelled field beans curry

 

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Prep time

4 hours

Cook time

30 mins

Total time

4 hours 30 mins

 

Recipe for fresh shelled Mochai kuzhambu (piduku paruppu) made Tamil style. Spicy field bean curry recipe made with fresh shelled field beans and spices. Also popular in Karnataka and called as Hitikida Avarekalu Saaru. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: curry

Cuisine: Tamilnadu

Serves: 5 servings

Ingredients

Masala Paste

• 3 tablespoon fresh shredded coconut
• 1 tablespoon khus khus (white poppy seeds)
• 2 tablespoon cashew-nut
• 6 cloves garlic
• ½ inch ginger
• 1 cardamom
• 1 clove
• ½ inch piece cinnamon
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon curry powder / garam masala
• 1 teaspoon salt

Other Ingredients

• 500 grams Mochai Kottai - Field beans in shell (uncleaned)
• 2 tablespoon sesame oil (Indian gingely oil)
• ½ teaspoon fennel seeds
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 2 Potatoes, peeled and cubed
• 2 sprigs coriander leaves, for garnish

Instructions

Shelling the beans

1. Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.
2. Soak the shelled beans for 3-4 hours in water. After soaking we will peel the outer shell. Pressing the beans with your thumb and index finger will get rid of the outer skin. Set aside.

Making the curry

1. Grind all the ingredients listed under masala paste. Grind with half a cup of water to a very fine paste. Set aside.
2. Heat oil in a pan and add in the fennel seeds and curry leaves. Add in the chopped onions. Saute until the onions are soft and slowly starting to brown.
3. Add in the chopped tomatoes and the ground masala. Fry for a minute.
4. Now add in the peeled mochai, peeled and cubed potatoes. Add in two cups of water.
5. Cover the pressure cooker and cook for 6 whistles. It will take around 10 minutes.
6. Remove from heat and wait for the pressure from the cooker to settle naturally. Garnish with coriander leaves.

3.5.3229

The post mochai pidukku paruppu kuzhambu – shelled field beans curry appeared first on Kannamma Cooks.

Mathanga Erissery – Kerala Pumpkin Erissery Recipe
Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.

We had our first pumpkin at the farm. You can read the story here below in our Instagram handle. Yellow pumpkin is called as Mathanga in Malayalam. We call it as parangikkai or arasaanikkai in Tamil. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time.

Happy Wednesday! Pumpkin diaries The eager wait of close to about 3 months gave us this beautiful pumpkin (our first harvest) at the farm. The crop is a little invasive for small spaces. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time. This time, the children got so excited when the pumpkin started becoming big and could not wait any longer for harvest. We finally harvested our first pumpkin last Sunday! After sharing the pumpkin with friends, I brought home a quarter of this mammoth. I made a simple pumpkin stir fry to go with chapati! It’s going to be a happy pumpkin overdose this week. Count your little blessings #littleblessings

A post shared by Suguna Purushothaman Vinodh (@kannammacooks) on Jan 9, 2018 at 7:38pm PST

Mathanga Erissery / Mathan Erissery is a traditional recipe that is made for Onam Sadhya. Its made with yellow pumpkin that is spiced with a coconut paste and finished with fried coconut. We love coconut based dishes at home and this is one of Vinodh’s favorite.

Cooking the pumpkin for Mathanga Erissery / Pumpkin Erissery
De-seed the pumpkin and peel the outer skin. Dice the pumpkin into cubes. Pressure cook the pumpkins with turmeric and chilli powder and half a cup of water. Cook for two whistles (five minutes). Wait for the pressure to settle down. Strain the water remaining after cooking. Do not discard the water used for boiling. We will use it later. Set aside.

Mash the pumpkins with a back of a ladle. A coarse mash is enough. Set aside.
Coconut Paste for Mathanga Erissery / Pumpkin Erissery
Grind fresh shredded coconut, green chillies and cumin to a slightly coarse paste. Use the water that we strained after cooking pumpkins to grind.
Final Tempering of Mathanga Erissery / Pumpkin Erissery
Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.

While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.

Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving. Serve hot with well cooked hot Kerala palakkadan matta rice

Mathanga Erissery - Kerala Pumpkin Erissery Recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for pumkin erissery made with yellow pumpkin and spiced with coconut paste and fried coconut. Erissery recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Kerala

Serves: 4 servings

Ingredients

For cooking Pumpkin

• 250 grams yellow pumpkin
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder

For the coconut paste

• 2 tablespoon fresh shredded coconut
• 2 green chillies
• ½ teaspoon cumin seeds

For the final tempering

• 2 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 2 dried red chillies
• 2 sprig curry leaves
• 2 tablespoon fresh shredded coconut

Instructions

Cook the pumpkin / mathanga

1. Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.

Make the coconut paste

1. Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.

Final Tempering of Mathanga Erissery / Pumpkin Erissery

1. Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
2. While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
3. Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
4. Serve hot!

3.5.3229

The post Mathanga Erissery – Kerala Pumpkin Erissery Recipe appeared first on Kannamma Cooks.

Recipe Contribution: Sally Knight
With recent studies indicating that coffee has many potent health benefits (including helping keep Parkinson’s, liver disease and Type 2 diabetes at bay), this fragrant beverage is making record sales across the globe. In India, coffee has been enjoyed in homes for generations; in fact, legend has it that Baba Budan once smuggled seven coffee beans from Yemen to Tamil Nadu and Karnataka, as far back as the 17th century.

These days, coffee is a revered drink regardless of the season. In the summer, refreshing glasses of iced coffee have become all the rage, while in the winter, there is nothing like a steaming hot cup of filtered Tamil coffee, containing freshly ground beans, water, and milk; nice and frothy like grandma used to make for us when we became old enough to drink it. In this post, we highlight the popularity of coffee in India, suggesting a fantastic way to enjoy it – in a traditional Italian tiramisu.

What type of Coffee to Use?
Before starting to prepare this popular dessert, we should take our time to consider that the very essence of tiramisu – is dark, brewed coffee. If you have a traditional Indian filter, by all means, use it. The recipe calls for less than a cup of coffee, so you don’t need to waste too much coffee or time in preparation.
Traditional Indian coffee filters comprise two ‘compartments’. The top part contains holes at the bottom. The idea is to fill the top compartment with your favourite rich, dark ground coffee (avoid instant coffee to avail of coffee’s full benefits). You then add boiling water and wait until the coffee seeps through to the bottom compartment.
The whole process can take up to 15 minutes, so if time is of the essence, cutting edge electronic drip brewers can save you time. Some machines allow you to time coffee making up to 24 hours before; therefore, you can programme your machine to have a full cup ready so you can start making your dessert when you get home from work. Many machines boast features such as temperature control, to ensure your coffee bears the right acidity levels and aroma. Once your coffee is ready, you are all set to make this no-bake dish!

Tiramisu Made with Filtered Coffee

 

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Prep time

15 mins

Total time

15 mins

 

Tiramisu Made with Filtered Coffee

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: Italian

Serves: 8 servings

Ingredients

• 300 grams ladyfingers
• 500 grams Italian Mascarpone Cheese
• 6 egg yolks (these should be refrigerated so they are cold)
• 4 egg whites (these should be refrigerated so they are cold)
• 180ml brewed coffee
• A pinch of salt
• 2 tablespoon Marsala or dark rum

Instructions

1. Whisk the egg yolks, Marsala and sugar in a bowl set over a saucepan with slightly simmering water for around eight minutes, or until the volume of the mixture triples. Use a hand-held electric mixer for greater ease.
2. Remove from the heat and beat in the mascarpone cheese until blended.
3. Whip the egg whites with a pinch of salt until stiff peaks form. Once the previously heated yolk mixture has cooled down, fold it into the egg whites, taking care not to over beat.
4. Take a 9x13 inch glass dish (23 x 33cm), and line it with the ladyfingers, after briefly dipping the latter into the coffee (which should be cool so as not to destroy the biscuits). Spoon half the mascarpone mixture over the ladyfinger layer, topping with a second layer of ladyfingers dipped into the coffee. Top with the remaining mascarpone blend. Cover with plastic wrap and refrigerate overnight (or for at least 7 hours).
5. To serve, dust with cocoa powder or grated chocolate.
6. Enjoy your tiramisu with a freshly brewed cup of coffee or liqueur. Try to stick to traditional Italian ingredients, but feel free to use whatever your favorite brew is, taking time to filter it traditionally, or with the help of your favorite electronic coffee maker.

3.5.3229

The post Tiramisu Made with Filtered Coffee appeared first on Kannamma Cooks.

Finally a big hyper-mart in Bannerghatta road with ample parking space. Now that’s a deal right. SPAR India Hyper market has launched their new store at the Vegacity Mall. I live in Bannerghatta road and I really wanted to check out the place. It was the Bhogi day of 2018 and I did not expect the store that was inaugurated just a few days back to be so well stocked and people were already flocking to the store. I was asked to come and review the store and there was a contest going on the same day. I had a lot of fun and here is how it all went!

Five lucky winners were given a minute to loot the store. So much energy !!! WOW!!!!. The contestants went crazy ……You can witness the madness that I tried to shoot today!!!! What fun…..

There are a lot of things I like about this store and the main one is the space! Its huge covering a total of 55000 sq.ft. The aisles are wide. Wide enough for you to park the trolley and explore the products without having to worry about someone interrupting you to move. That happens all the time right…..Now, you can explore at peace. They have thought this well.

Next is the billing counters. One thing I dread about shopping is standing in the queue to get billed. SPAR has got this sorted for you. This store has about 25 billing counters and that means very minimal queues if any!

The main thing that needs to said is the parking space. The mall has a parking lot that can fit 1200 vehicles. So that’s ample space for all of us shopping.

Now about the store.
The store is unique and has a lot of things planned very well. One thing that caught my eye was the section “Taste of India” and “Taste of the world”. These sections have products sorted in the shelves according to the geography. They have sorted the shelves state / country wise. Its a winner there. Taste of Tamilnadu, Taste of Kerala and so on!

They also have SPAR naturals focussing on organic food like millets, seeds, etc… I really loved the Grandmas corner that has pickles, chutneys and the like prepared and sold home style.

The store is also well equipped with its techno stuff. They have a self assist kiosk to help the shoppers looking for something. Apart from that they have a 3D virtual showroom that can help in choosing the right color of your curtain to matching the colors in your bedroom. They also have a self checkout option just like the west now.

The aisles are packed with products. One has a lot of choice and variety!

And more products!

Free flowing groceries. This is one of my favorite.

More free flowing groceries!

An amazing meat and fish section that is so well organised and neat!

So that’s about the new store at Vegacity mall. If you are nearby, do checkout the place.

The post Review of SPAR Hyper market at Vegacity, Bengaluru appeared first on Kannamma Cooks.

Thinai Maavu Laddu – தினை மாவு லட்டு. Recipe for laddu made with thinai (foxtail millet). Healthy laddu made with foxtail millet, peanuts and jaggery.

This is a very traditional laddu made during pongal time in Kongunad. Roasted foxtail millet flour is mixed with melted jaggery and made into laddus. Some households add peanuts while some dont. Its a very very simple recipe. But I messed this recipe up royally for our first pongal after marriage at my in laws place. Nacha (my mil’s cook then) had just returned after grinding the foxtail millet flour. My mother in law had already gotten the jaggery melted and was ready for making laddus as the plan was to take the laddus to the temple that evening. I told my mother in law that I wanted to help. She eagerly gave me the melted jaggery and asked me to keep mixing while she will come in a minute after serving the evening coffee to my father in law. For this recipe, the melted jaggery needs to be added little by little so that we know to stop adding after the laddu consistency is reached. The great “me” added all of the jaggery at once and started mixing everything so enthusiastically that within seconds, i ended up with this millet goop. Nacha who just entered the kitchen just froze. She asked “enna ma panni vechirukeenga – what have you done?” My mil too was just in time to watch my goop trophy!!! She was calm. She did not say a word. She and Nacha went and prepared more roasted millet flour and got the goop converted into laddus! We did make it to the temple that evening. Now after a lot of pongal’s later, I can make decent thinai laddus.

Wash and soak the millet in water for five minutes. Drain the water and spread the millet on a cloth lined plate for it to dry.

Spread the millet evenly and let it dry for an hour.

The dried millet is now ready for making laddu.

Dry roast the millet in a heavy pan on a low flame for 6-7 minutes until the foxtail millet is very fragrant and the millets turn brown here and there.

Set aside on a plate to cool.

In the same pan, dry roast peanuts. Roast until the outer skin is dark here and there. Remove from the pan and let it slightly cool. Remove the husk and set aside.

Heat the jaggery in a pan along with two tablespoon of water. Let the jaggery melt. Strain the melted jaggery to get rid of the sand and impurities. Set aside.

Take a heavy duty mixie and grind the roasted foxtail millet along with whole cardamom to a fine powder. Its important that we grind it to a fine powder. Else it will have a sandy mouth feel that is not very desirable. So take your time and pulse several times till the millet is ground to a very fine powder. Once the millet is ground, add in the roasted peanuts and pulse couple of times. The peanuts should get ground.

Empty the mixture on a plate. Add in half of the melted jaggery.
A note on adding jaggery – Please add melted jaggery in instalments. Do not add all the melted jaggery at once. There might be some melted jaggery that is left over.

Keep adding melted jaggery little by little until the millet mixture becomes one cohesive ball. Stop adding the jaggery at this stage when the millet mixture all comes together.

Make small laddus and set aside on a plate.

Store the laddus in an airtight container and use it within 3-4 days. Store the laddus at room temperature.

5.0 from 1 reviews

Thinai Maavu Laddu, Foxtail Millet Laddu recipe

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

Thinai Maavu Laddu – தினை மாவு லட்டு. Recipe for laddu made with thinai (foxtail millet). Healthy laddu made with foxtail millet, peanuts and jaggery.

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: Tamilnadu

Serves: 20 laddus

Ingredients

• 1 cup foxtail millet (thinai arisi)
• 1 cup peanuts
• 1 cup jaggery
• 2 tablespoon water
• 3 cardamom

Instructions

1. Wash and soak the millet in water for five minutes. Drain the water and spread the millet on a cloth lined plate for it to dry.
2. Dry roast the millet in a heavy pan on a low flame for 6-7 minutes until the millets are very fragrant and the millets turn brown here and there. Set aside on a plate to cool.
3. In the same pan, dry roast peanuts. Roast until the outer skin is dark here and there. Remove from the pan and let it slightly cool. Remove the husk and set aside.
4. Heat the jaggery in a pan along with two tablespoon of water. Let the jaggery melt. Strain the melted jaggery to get rid of the sand and impurities. Set aside.
5. Take a heavy duty mixie and grind the roasted foxtail millet along with whole cardamom to a fine powder. Add in the peanuts and pulse couple of times so the peanuts are powdered too!
6. Empty the mixture on a plate. Add in half of the melted jaggery. Keep adding melted jaggery little by little until the millet mixture becomes one cohesive ball. Stop adding the jaggery at this stage when the millet mixture all comes together.
7. Make small laddus and set aside on a plate.
8. Store the laddus in an airtight container and use it within 3-4 days. Store the laddus at room temperature.

3.5.3229

The post Thinai Maavu Laddu, Foxtail Millet Laddu recipe appeared first on Kannamma Cooks.

Recipe for Asian style Cabbage stir fry. Easy to put together side dish that can be put together in minutes. Chinese Cabbage stir fry recipe.

When we used to stay in Hong Kong, I loved their stir fried veggies served at local restaurants. All the restaurants used to have a stir fried green or veggies. Usually Chinese greens like Gai lan, Yau Choy or cabbage and even cucumbers are used for the stir-fry. The vegetables are seasoned with garlic and salt and some stock. That’s it. The stock adds a nice umami and the flavours are so clean tasting. I simply love stir-fried veggies. I can eat this almost everyday.
Here is how to do Cabbage stir fry, Asian style.

Heat sesame oil in a pan and add in the minced garlic. Let the garlic brown.

Add in the rough chopped cabbage. I also add in a 1/4 teaspoon of stock cube. It adds a nice flavour to the stir fry. This is optional but I really like the flavour of the bouillon cube.

Add in the salt and chilli flakes.

Increase the heat and saute for a couple of minutes. Remove from heat and sprinkle some sesame seeds.

Cabbage stir fry is ready. Serve hot with rice.

Chinese Style Cabbage Stir Fry

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Recipe for Asian style Cabbage stir fry. Easy to put together side dish that can be put together in minutes. Chinese Cabbage stir fry recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Chinese

Serves: 2 servings

Ingredients

• 1 teaspoon sesame oil
• 5 cloves garlic, minced
• 250 grams cabbage, roughly chopped
• ¼ teaspoon stock cube
• ¼ teaspoon salt
• ½ teaspoon chilli flakes
• 2 teaspoon sesame seeds

Instructions

1. Heat sesame oil in a pan and add in the minced garlic. Let the garlic brown.
2. Add in the rough chopped cabbage. I also add in a ¼ teaspoon of stock cube.
3. Add in the salt and chilli flakes.
4. Increase the heat and saute for a couple of minutes. Remove from heat and sprinkle some sesame seeds.
5. Serve hot with rice.

3.5.3229

The post Chinese Style Cabbage Stir Fry appeared first on Kannamma Cooks.

An easy to put recipe for Knol Khol Kurma / noolkol kurma / turnip kurma that can be made in minutes. Perfect side dish for chapati or pulao. Recipe with step by step pictures.

These days I do most of my veggie kurma using the OPOS – One Pot One Shot method as the taste of the kurma cannot be beat and the whole dish is ready in ten minutes. The whole rage for the Kurma made in OPOS originally started a couple of years back with this recipe for Saravana Bhavan style vegetable kurma. If you are new to this or want to give OPOS a try, then you need to try this recipe. It not only gets ready in 10 minutes, its super delicious too. No frying, No sauteing, No mess. Just try once and I am sure that you will be a convert.

Here is how to do Knol Khol Kurma / Noolkol kurma / Turnip kurma
This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.

Peel and dice the Knol Khol / turnip and set aside.

Now we will layer everything in a cooker. Take a two liter cooker and add in the finely chopped onions. Remember that I did not even add oil to the pan. This is an oil free kurma recipe that comes out so well. Followed by the onions, layer the finely chopped tomatoes. Make sure that you are chopping the tomatoes fine.

Now layer the diced knol khol and whole green chillies. I did not chop the chillies. The chillies are only for flavour and aroma.
Now, we will grind all the ingredients listed under “masala” to a fine paste.
Take a mixie jar and add in the khuskhus, almonds, coconut, ginger, garlic, salt, coriander powder, green chillies and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste.

Spread it on top off the veggie layer. Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Remove from heat and let the pressure from the cooker release naturally.

Knol Khol has a lot of water content. So the kurma should be the right consistency. If the kurma is very thick, add in half a cup of hot water to the kurma and mix well.

Serve the Kurma with dosa or chapati.

5.0 from 1 reviews

Knol Khol Kurma, Easy noolkol Kurma - turnip kurmafor Chapati

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

An easy to put recipe for Knol Khol Kurma / noolkol kurma / turnip kurma that can be made in minutes. Perfect side dish for chapati or pulao. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala Paste

• ¼ cup fresh shredded coconut
• 1 tablespoon Khus Khus - white poppy seeds
• 6 Almonds
• 1 teaspoon coriander powder
• 2 green chillies
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ½ inch piece ginger
• ¼ cup water to grind

Other Ingredients

• 2 onion, finely chopped (1 cup)
• 2 tomatoes, chopped (1 cup)
• 4 medium sized knol khol, diced
• 2 green chillies
• ½ cup hot water

Instructions

1. Take a two liter cooker and add in the finely chopped onions.
2. Top it with finely chopped tomatoes, knol khol and green chillies
3. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the veggies.
4. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
5. Add in half a cup of hot water to the kurma and mix well.
6. Serve the Kurma with Dosa or Chapati.

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS - concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.

3.5.3229

The post Knol Khol Kurma, Easy noolkol Kurma – turnip kurma for Chapati – Dosa appeared first on Kannamma Cooks.

Recipe for Kongunad Pazha Kachayam – Banana Kajjaya. Sweet Banana Fritters recipe made with all purpose flour, semolina and ripe bananas.

This is a very popular evening snack made in the kongu region and the nice thing about this recipe is that it can be put together in no time. This recipe involves very minimal prep work and uses very basic ingredients that can be found in almost every home. Whenever I have over ripe bananas at home, I store it in the freezer and use it later for making banana bread or Pazha kachayam. Usually poovan or rasthali variety of banana is used for this recipe back home. But you can use any variety of ripe banana and it just works fine. The key to this recipe is to use ripe bananas. This makes for a killer evening snack. In Kongunad, we call this Kachayam or Kajjayam கச்சாயம் . Many people tell me that its a variety of adirasam அதிரசம். But there is a difference. Adirasam uses only rice flour but kachayam uses a combination of rice flour, wheat flour or semolina. Whatever you wanna call it, this is one good fritter.

Here is how to do Pazha Kachayam
Mash the bananas in a bowl.

Add in the maida and fine rava to the bowl.

Add in powdered sugar (You can pulse the sugar in a mixie for a minute and add it) and cardamom powder.

A note on Sugar – Do not add too much sugar. Adding too much sugar will brown the kachayam very fast in oil before the inside gets cooked. So add only the mentioned amount of sugar. In some homes, they even use powdered jaggery.

Mix the batter well. Add in two tablespoon of water and mix the batter. Do not add too much water. The batter itself will become watery after a couple of minutes due to the addition of sugar and bananas. So add water only if the batter is dry.

Add in the baking soda and mix well. The batter should be thick like the picture below. Allow the batter to rest for 10 minutes.

Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.

Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork / spoon to turn the batter. It works so well.

Deep fry until its golden. Remove and drain on paper towels.

Crisp on the outside, soft and spongy and sweet on the inside. The flavours of cardamom and bananas are heavenly.

Do try it at home.

Pazha Kachayam - Banana Kajjaya - Banana Fritters Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for Kongunad Pazha Kachayam – Banana Kajjaya. Sweet Banana Fritters recipe made with all purpose flour (maida), semolina (rava) and ripe bananas.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 30 balls

Ingredients

• 1 cup mashed bananas (about 3 ripe medium size bananas)
• 1 cup maida (all purpose flour)
• ½ cup fine rava (sooji semolina)
• ½ cup granulated sugar (powdered in mixie)
• ¼ teaspoon cardamom powder
• ¼ teaspoon baking soda

Instructions

1. Mash the bananas in a bowl. Add in the maida and fine rava to the bowl.
2. Add in powdered sugar and cardamom powder.
3. Mix the batter well. Add in two tablespoon of water and mix the batter. Do not add too much water. The batter itself will become watery after a couple of minutes due to the addition of sugar and bananas. So add water only if the batter is dry.
4. Add in the baking soda and mix well. Allow the batter to rest for 10 minutes.
5. Heat oil in a kadai until medium hot.
6. Add in small scoops of the batter to the oil when the oil is ready.
7. Keep turning the batter balls so the batter cooks evenly on both sides.
8. Deep fry until its golden. Remove and drain on paper towels.

Notes

Do not add too much sugar. Adding too much sugar will brown the kachayam very fast in oil before the inside gets cooked. So add only the mentioned amount of sugar.

3.5.3229

The post Pazha Kachayam – Banana Kajjaya – Banana Fritters Recipe appeared first on Kannamma Cooks.

Samba Godumai Upma
Kongunad Special Staple – Samba Godumai Upma. Upma made with emmer wheat rava. Recipe with step by step pictures.

Samba Rava – National Ingredient of the Republic of Coimbatore and Kongunad!
This samba rava (emmer wheat rava) does not become gummy when cooked. Every pearl of the rava stands as a single strand that gives this upma an awesome texture and mouth feel. This rava need not be dry roasted and does not lump up while cooking making this a wonderful ingredient for beginners too!!! You cannot mess up samba rava upma.
எங்க ஊரு கோவையோட தேசிய உணவுன்னு சொன்னா அது இந்த சம்பா கோதுமை உப்மா தாங்க. சம்பா கோதுமைய emmer wheat னு சொல்வாங்க. சம்பா கோதுமை ரவை உப்புமாவை, வாரம் இரண்டு முறை சாப்பிடுவதால் தான்…கோவை மக்கள் குசும்பு புடிச்சவங்களா இருக்காங்கனு வெச்சிக்கோங்களேன். சம்பா ரவை உப்புமா + தயிர் அப்பிடி இல்லேன்னா சம்பா ரவை உப்புமா + பழம் + சர்க்கரை எல்லாம் ஒரு டிவைன் காம்பினேஷன்னு எங்க ஊர் மக்களை கேட்டா சொல்லுவாங்க. சம்பாரவையில் தயிரை ஊத்தி…….ம்ம்ம்….ஆனந்தம் ஆனந்தம்!!!!!
அதுல பாருங்க, ஒரு பிராண்ட் மட்டுமே வாங்குவாங்க எங்க ஊர் கார பசங்க. எங்க அம்மா சொல்வாங்க “மயில் மார்க்” சம்பா ரவையே டேஸ்ட். மத்தது எல்லாம் வேஸ்ட். நான் முதல் முதல்ல மெட்ராஸ்ல வாடகைக்கு வீடு எடுத்து படிக்க தங்குனப்ப எங்க அம்மா வந்தாங்கன்னா துணி மணி சூட்கேசை விட சம்பா ரவை தான் ஜாஸ்தி வரும். மெட்ராஸ்ல அப்போ சம்பா ரவை கிடைக்காது. அதுவும் மயில் மார்க் இல்ல நமக்கு வேணும். கல்யாணம் முடிஞ்சி அமெரிக்கால இருந்தப்ப கூட ஒரு வாட்டி இம்மிகிரேஷன்ல சம்பா ரவை பொட்டலம் பொட்டலமா மாட்டி அது எத்னிக் மருந்து உணவுனு எல்லாம் சொல்லி எங்க மயில் சம்பா ரவையை வீட்டிற்கு கொண்டு சேர்த்த பெருமை எல்லாம் எனக்கே சேரும். Bulghur , farro னு அமெரிக்கா கடைகள்ல கிடைக்கற கோதுமையை வாங்கி சம்பா உப்மா மாதிரி வருமானு சமைச்சி பாத்து, எல்லாம் கோந்து மாதிரி ஒட்டி பொறவு அதை சாப்டுட்டு அம்மா கிட்ட இங்க கூட சம்பா ரவை கிடைக்குதுனு பெருமையா வேற சொல்லிக்குவோம். என் வீட்டு காரருக்கு ரொம்ப புடிச்ச உணவுனா அது இந்த சம்பா உப்மா தான். அவருக்கு மட்டும் இல்லீங்க. உப்மா கிடைக்காதானு ஏங்குற கோவை மக்கள் பல பேர எனக்கு அமெரிக்கால தெரியும்.
மத்த ஊர் காரங்களுக்கு உப்மா போன ஜென்ம சாபக்கேடு. ஆனா எங்க ஊர் காரங்களோட லைப் லைன்னா அது இந்த சம்பா உப்மா தாங்க. விஜய் போக்கிரி படத்துல கேக்கற மாதிரி “மொத்த குடும்பமும் உப்மா சாப்பிட்டே வளந்தீங்களா டா” மாதிரி எங்க ஊர் பூரா உப்மா சாப்பிட்டு தான் வளர்ந்தோம்.
கல்யாண வீடுகளிலும் சரி , இல்ல வீட்டு விஷேஷங்களிலும் சரி , மெனு ல கடைசீல உப்மா – தயிர்னு கண்டிப்பா இருக்கும். இருந்தாகணும்னு வெச்சிக்கோங்களேன். ஒவ்வொரு வாட்டியும் கோவை போய்ட்டு ஊர் திரும்பும் போது அம்மா ஒரு 3 – 4 கட்ட பய் ரெடி பண்ணி வெச்சிருப்பாங்க. அதுல கட்டாயம் எங்க மயில் சம்பா இருக்கும். சம்பா ரவை எங்க ஊரோட கலந்த ஒரு விஷயம்.

Here is how to do Samba Wheat Rava Upma
Heat oil in a pan and add in the mustard seeds, urad dal, chana dal, green chillies and dry red chillies. Both the varieties of chillies are used for aroma and heat. Once the lentils are roasted and the mustard seeds crackle, add in the finely chopped ginger and finely chopped curry leaves. Curry leaves are finely chopped so it gets eaten rather than moving it aside on the plate while eating.

Add in the finely chopped onions and the salt. Saute till the onions are soft and starting to brown. Traditionally small onions are used for making this upma. You can use a combination of both small onions (Indian Shallots) and the regular red onions or whatever you have at hand in your kitchen pantry.

Add in the finely chopped tomatoes and saute for a minute. Now, some people add tomatoes, some people do not. Its just a personal choice. Add in the hot water. For every cup of rava used, we will need two cups of water.

Once the water is boiling, add in the samba rava.

Mix well and cover the pan with the lid and reduce the flame to a medium on the stove. Let it cook for 3 minutes.

Open the pan and add in the coriander leaves. Mix well. Cover the pan and reduce the flame of the stove to a low. Cook for another two minutes. Remove the pan from heat and let it rest for ten minutes for the rava to swell up.

Serve it Coimbatore style with ghee, banana and curd.

5.0 from 1 reviews

Samba Godumai Upma, Samba Ravai Upma, Kongunad special Emmer Wheat Upma

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Kongunad Special Staple – Samba Wheat Rava Upma. Upma made with emmer wheat rava. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 4 teaspoon peanut oil
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• ½ teaspoon mustard seeds
• 2 green chillies, sliced
• 3 dried red chillies, broken
• ½ inch ginger, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 onions, finely chooped (2 cups)
• 1.5 teaspoon salt
• 1 tomato, finely chopped
• 2 cups samba wheat rava
• 4 cups hot water
• 3 sprigs coriander leaves, finely chopped

Instructions

1. Heat oil in a pan and add in the mustard seeds, urad dal, chana dal, green chillies and dry red chillies. Once the lentils are roasted and the mustard seeds crackle, add in the finely chopped ginger and finely chopped curry leaves.
2. Add in the finely chopped onions and the salt. Saute till the onions are soft and starting to brown.
3. Add in the finely chopped tomatoes and saute for a minute. Add in the hot water.
4. Once the water is boiling, add in the samba rava.
5. Mix well and cover the pan with the lid and reduce the flame to a medium on the stove. Let it cook for 3 minutes.
6. Open the pan and add in the coriander leaves. Mix well. Cover the pan and reduce the flame of the stove to a low. Cook for another two minutes. Remove the pan from heat and let it rest for ten minutes for the rava to swell up.
7. Serve hot.

3.5.3229

The post Samba Godumai Upma, Samba Ravai Upma, Kongunad special Emmer Wheat Upma appeared first on Kannamma Cooks.

Vegetable Moilee – Kerala style veg moilee made with veggies, coconut milk and aromatics. Excellent side dish for rice, appam and idiyappam. Recipe with step by step pictures.

We love the traditional Kerala Meen Moilee at home. I tried adapting my recipe for fish moilee and replaced the fish with vegetables. This recipe is a new found favorite at our home. This is a very easy recipe that can be put together in under 30 minutes and goes so well with rice, appam or idiyappam.

Heat coconut oil in a pan and add in the thinly sliced ginger, curry leaves and green chillies. The aroma that wafts immediately when the curry leaves hits the coconut oil is nothing but divine! Add in the sliced onions and saute for a minute. No need to brown the onions.

Add in the sliced tomatoes and the chopped garlic cloves. Saute for a couple of minutes more.

Add in the turmeric powder, red chilli powder and the salt. Saute for a few seconds.

Add in a cup of water and the vegetables. There is no set rule for what veggies to add. Just use all the veggies you find in your refrigerator. I have used carrots, beans, peas and corn today. Cover with a lid and cook for 10 minutes.

When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast. So I add it at the end so it stays a little crunchy. cook for a couple of minutes more.

Add in the coconut milk. I have used canned coconut milk today. If using fresh coconut milk, use a combination of first and second pressed milk. Let it come to a bare simmer. Do not boil for long after adding the coconut milk.

Once the curry comes to a simmer, switch off the flame. Add in the vinegar and fresh lime juice. I like to add both vinegar and lime juice as the vinegar gives it a nice tartness and the lime juice gives a fresh flavour. I add lime juice after removing the curry from heat. Boiling the lime juice in the curry makes it bitter. Kerala vegetable moilee is ready. Serve hot! I usually love to serve this with  rice, appam and idiyappam. 

5.0 from 1 reviews

Vegetable Moilee Recipe, Kerala Vegetable moilee for rice

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Vegetable Moilee – Kerala style veg moilee made with veggies, coconut milk and aromatics. Excellent side dish for rice, appam and idiyappam. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

• 500 grams vegetables
• 1 capsicum, sliced
• 2 tbsp coconut oil
• 2-3 sprigs curry leaves
• 1 inch fresh ginger, very finely chopped
• 1 medium onion, sliced (1/2 cup)
• 3 green chillies, chopped
• 6 cloves garlic, finely chopped
• 2 tomatoes, finely chopped
• 1½ teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 500 ml fresh coconut milk or 250 ml canned coconut milk
• Juice of one small lime
• 1 teaspoon vinegar

Instructions

1. Heat coconut oil in a pan and add in the thinly sliced ginger, curry leaves and green chillies. Add in the sliced onions and saute for a minute.
2. Add in the sliced tomatoes and the chopped garlic cloves. Saute for a couple of minutes more.
3. Add in the turmeric powder, red chilli powder and the salt. Saute for a few seconds.
4. Add in a cup of water and the vegetables. Cover with a lid and cook for 10 minutes.
5. When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast.
6. Add in the coconut milk. Do not boil for long after adding the coconut milk.
7. Once the curry comes to a simmer, switch off the flame. Add in the vinegar and fresh lime juice.
8. Serve hot!

3.5.3229

The post Vegetable Moilee Recipe, Kerala Vegetable moilee for rice appeared first on Kannamma Cooks.

Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe made with soaked and ground brown rice along with vegetables and aromatics. These steamed dumplings are perfect for breakfast or dinner.

We love kozhukattai (Tamil style breakfast dumplings) at home. This vegetable kozhukattai is not only delicious but healthy too! Its made with brown rice toooo! (One can make it with regular white rice and it comes well!). I made it with soaked and ground brown rice. With a little bit of planning, this recipe can be put together in under 30-40 minutes. The shredded veggies and aromatics are mixed with the ground rice batter and cooked to a dough. The dough is then shaped, formed into dumplings and are steamed. These steamed little pockets are truly delicious. Do try it at home.

Soak brown rice (I have used brown sona masuri rice variety) for 3 hours. If you are planning for breakfast, then soak the brown rice over nite. It works well. Drain the water from the soaked brown rice.
Note: One can use regular white rice instead of brown rice and the kozhukattai comes well too!

Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of brown rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the chana dal. Chopping the curry leaves makes it easier while serving and eating. Wait for the dal to brown.

Add in the finely chopped onions and green chillies. Make sure all these ingredients are finely chopped, so its easy to prepare and shape the Kozhukattai later. You do not want a big chilli or a curry leaf when you bite the dumpling. So take time and chop the ingredients as fine as possible.

Once the onions are cooked and starting to brown, add in the finely shredded veggies. I have used carrots, cabbage and beans today. I have finely shredded them in a vegetable shredder. Also add in the salt at this stage. Saute for 3-4 minutes.

No need to cook the vegetables completely as we are going to be steaming again. So, once the veggies are half done, add in the ground rice.

The rice mixture will immediately thicken up into a mass of dough in a couple of minutes. Once the dough is thick, remove from heat and set aside to cool.

Now we will shape the dumplings. Dip your hands in water everytime you form dumplings so that the dumplings do not stick. Also the cool water will help in handling the hot dough.

When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings.

Repeat with the remaining dough. Dip your hands in cold water before shaping every dumpling.

Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.

Keeping it real!!!!
Always steam the dumplings on oiled / greased idli plate so the dumplings do not stick to the plate. Also, let the dumplings rest for five minutes before removing. So if you are like me and rush, see what happens!!!! So dont be like me and rush into things. Have patience my dears!!!

Serve hot with coconut chutney, red chutney or kara chutney.

5.0 from 1 reviews

Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe

 

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Prep time

3 hours

Cook time

20 mins

Total time

3 hours 20 mins

 

Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe made with soaked and ground brown rice along with vegetables and aromatics. These steamed dumplings are perfect for breakfast or dinner.

Author: Kannamma - Suguna Vinodh

Recipe type: Main

Cuisine: Tamilnadu

Serves: 25-30 dumplings

Ingredients

For grinding

• 1 cup brown rice
• 1 cup water

For tempering

• 2 teaspoon gingely oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 tablespoon chana dal
• 2 onions, finely chopped
• 1 inch piece ginger, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 green chillies, finely chopped
• 3 cups finely shredded vegetables (carrot, cabbage and beans)
• 1 teaspoon salt

Instructions

1. Soak brown rice for 3 hours. Drain the water from the soaked rice. Grind the rice with 1 cup water. Grind to a really smooth fine paste. Set aside.
2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the chana dal. Let the mustard seeds splutter and the dal brown.
3. Add in the onions and green chillies. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
4. Add in the veggies and the salt. Cook until the veggies are half done for 3-4 minutes.
5. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
6. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
7. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
8. Serve hot with coconut chutney, red chutney or kara chutney.

3.5.3229

The post Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe appeared first on Kannamma Cooks.